Oven-Baked Cabbage Burgers

These juicy, low-carb cabbage burgers bake in the oven instead of frying, making them an easy weeknight meal. The cabbage keeps the patties moist and adds a subtle sweetness.

Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: 40–45 minutes
Servings: 6 burgers

Ingredients

For the Burgers

• 1½ pounds (680 g) lean ground beef (90/10 or 93/7)
• 2 cups finely shredded green cabbage
• ½ cup finely diced onion
• 2 cloves garlic, minced
• 1 large egg
• ½ cup shredded cheddar cheese (optional)
• ¼ cup almond flour or plain breadcrumbs
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon chopped fresh parsley (optional)

Optional Toppings

• Sliced cheddar, Swiss, or pepper jack cheese
• Lettuce
• Tomato slices
• Pickles
• Red onion
• Mustard, ketchup, or burger sauce

Instructions

1. Preheat the Oven

• Preheat oven to 400°F (200°C).
• Line a baking sheet with parchment paper or lightly grease it.

2. Prepare the Cabbage

• Finely shred the cabbage.
• If it’s very moist, sprinkle with a pinch of salt, let sit for 10 minutes, then squeeze out excess moisture using a clean kitchen towel.

3. Mix the Burgers

In a large bowl, combine:

• Ground beef
• Cabbage
• Onion
• Garlic
• Egg
• Cheese (if using)
• Almond flour or breadcrumbs
• Worcestershire sauce
• Dijon mustard
• Paprika
• Italian seasoning
• Onion powder
• Garlic powder
• Salt and pepper

Mix gently until just combined.

4. Shape

• Form into 6 equal patties, about ¾-inch thick.
• Place on the prepared baking sheet.

5. Bake

• Bake for 20 minutes.
• Carefully flip the burgers.
• Bake another 5–10 minutes, or until the internal temperature reaches 160°F (71°C).

6. Optional Cheese

• During the last 2 minutes of baking, top each burger with a slice of cheese.
• Return to the oven until melted.

Serving Ideas

• On toasted hamburger buns
• Wrapped in lettuce for a low-carb option
• Over a salad
• With roasted vegetables
• Alongside sweet potato fries or baked potato wedges

Storage

• Refrigerator: Up to 4 days in an airtight container.
• Freezer: Freeze cooked burgers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating: Warm in a 350°F (175°C) oven for 8–10 minutes or microwave until heated through.

Nutrition (Approximate, per burger without bun)

• Calories: 260
• Protein: 25 g
• Fat: 16 g
• Carbohydrates: 5 g
• Fiber: 1 g
• Net Carbs: 4 g
• Sodium: 430 mg

Tips

• Mix gently to keep the burgers tender.
• Squeezing excess moisture from the cabbage helps the patties hold together.
• For extra flavor, add 2 tablespoons of cooked, crumbled bacon or 1 teaspoon of steak seasoning to the mixture.
• Ground turkey or chicken can be substituted for beef; cook to an internal temperature of 165°F (74°C).